This High Protein Purple Potato Vegan Shepherd’s Pie is one of those classic fall meals that you can’t resist making when the weather turns cold. This is one of those stick-to-your-ribs kind of meal with hearty vegetables, meaty lentils tossed together in a savory sauce topped with fluffy purple potatoes.
Check Out The Nutrition In This Vegan Shepards Pie!
Scroll down to the recipe, at the bottom you will see how nutritious this Shepards Pie is. One small portion contains 13g of protein, 8g fibre,and high amounts of Vitamins A, B6, C, K, Iron, Folic Acid, Thiamin, Zinc, Niacin while being low in fat and calories. This is truly feel good comfort food at it’s finest!
Why Use Purple Potatoes
If are lucky enough to find purple potatoes pick them up. They have a denser texture and slightly nuttier, earthier flavor than white potatoes. They are more nutritious are full of antioxidants and phytonutrients. Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in yellow or white varieties.Typically mashed potatoes are made with peeled potatoes so there are some that would say I have made a faux pas with this Shepards Pie. I left the skins on these purple potatoes because the skins increase in the fibre Who said potatoes have no nutritional value? (Healthline.com)
Why Did You Keep The Skins On?
Typically mashed potatoes are made with peeled potatoes so there are some that would say I have made a faux pas with this Shepards Pie. I choose to leave the skins on these purple potatoes because they add a gorgeous pop of purple and the skins increase the nutritional value and fibre which will help keep you feeling full and satisfied for longer.
What If I Don’t Have Purple Potatoes?
Shepherd’s Pie is traditionally made with Yukon Gold potatoes. And type of potato will work perfectly with this recipe. Feel free to use what you have.
Ingredients Needed For This Purple Potato Vegan Shepards Pie
-purple potatoes
–dried green lentils (link to purchase)
-olive oil
-onion
-garlic
-cremini mushrooms ( can sub button )
– carrots
-green peas
-corn kernels
-diced kale
–cornstarch or arrowroot powder
–vegetable broth (This is a link to my favorite brand)
-vegan butter
-fresh thyme and rosemary
-Salt and pepper
What Are Phytonutrients?
I speak about antioxidants, nutrients and phytonutrients a lot on here. Phytonutrients are found in plants that are developed to protect the plant from damaging environments. Plants are exposed to excess in UV rays, predators, pests, toxins and pollutants that can result in the generation of free radicals within their cells. This is what damages the proteins, cell membranes and DNA of the plant. Why are we talking about this in a recipe for Shepherd’s Pie? Well, we are also exposed to radiation, UV and pollution, much like the plants are. We also need phytonutrients to protect us and the only way is by eating plants.
Not only is this Purple Potato Vegan Shepards Pie delicious to eat but you’ll be protecting your body in the process. Food is a great way to keep our bodies healthy.
More Recipes To Enjoy
If you enjoyed this Purple Potato Vegan Shepards Pie you’re looking for more hearty recipes, check out my recipes for:
–Savoury Mushroom and Kale Hand Pie.
Sharing Is Caring!
When you make this Purple Potato Vegan Shepards Pie share it with me at @SusanCooksVegan and #Susancooksvegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
In gratitude,
Susan
Purple Potato Vegan Shepards Pie
This High Protein Purple Potato Vegan Shepherd’s Pie is one of those classic fall meals that you can’t resist making when the weather turns cold. This is one of those stick-to-your-ribs kind of meals with hearty vegetables, meaty lentils tossed together in a savoury sauce topped with fluffy purple potatoes.
- Prep Time: 60 mins
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
- Category: Main
- Method: Baking
- Cuisine: English
- Diet: Vegan
Ingredients
- 2 1/2 lbs purple potatoes
- 1 ½ cups dried green lentils
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, diced
- 4 cups sliced cremini mushrooms
- 3 small carrots diced
- ½ cup green peas
- ½ corn kernels, fresh or frozen
- 1 cup kale, diced
- 3 tbsp cornstarch or arrowroot powder
- 3 tbsp plus 3 cups vegetable broth
- 2 tbsp vegan butter
- 1 tbsp each diced fresh thyme and rosemary
- Salt and pepper
Instructions
- Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium/high heat then generously salt the water. Cover and cook for 20-30 mins or until they are tender.
- While the potatoes are cooking, preheat oven to 425 degrees F and lightly grease a large 9×13 baking dish or pan. Prepare and chop the vegetables.
- Once the potatoes are cooked, drain well then transfer to a mixing bowl. Add 2tbsp (or more if needed) of vegan butter. Use a masher or large fork to mash the potatoes until smooth. Season with salt and pepper to taste. Set aside.
- In a large saucepan over medium heat, sauté, mushrooms, onions and garlic in 1 tbsp of olive oil until lightly browned and caramelized (about 5mins). Add salt and pepper.
- Add green lentils, vegetable stock, rosemary and thyme and stir. Bring to a low boil. Reduce heat to a simmer. Continue cooking until lentils are tender (35-40 mins).
- In the last 10 mins of cooking add the carrots, peas, corn and kale.
- In a small bowl, mix cornstarch with 3 tbsp of vegetable stock to make a slurry. Add it to lentil/vegetable mixture. Stir well to thicken mixture.
- Taste and adjust seasoning as needed. Pour into your greased oven proof baking dish. Carefully top with mashed potatoes. Smooth down with a spoon or fork and season with more salt and pepper.
- Place on a baking sheet to catch any overflow. Bake for 15-20 mins or until the mashed potatoes are golden.
- Remove from heat. Let cool slightly before serving. The longer it sits the more it will thicken.
- Stores well in the fridge for 3-4 days. Reheats well in the microwave or oven.
Loved this recipe! It’s comfort food season at our house and this recipe was easy to follow as well as delicious!! I can’t wait to try more!
Thank you so much Kathi! 🙏🏻 I would love to hear what other recipes you make. Since your enjoying comfort food, I would suggest trying one of these recipes:
https://susancooksvegan.com/cranberry-and-walnut-hasselback-squash/
https://susancooksvegan.com/miso-glazed-eggplant/
https://susancooksvegan.com/creamy-tomato-sauce/ (this sauce is so easy and uses avocado 🥑 for creaminess)
https://susancooksvegan.com/sage-and-butternut-squash-risotto/ (a great way to use up leftover brown rice)
Thanks for taking the time to comment Kathi 😊
In gratitude,
Susan 💗🌱